We made a big pile of couscous.
I boiled 3 cups water with about two tablespoons of raj el hanout. When the water boiled, I added 2 cups couscous and put the lid on for five minutes.
My husband diced the leftover carrots and ham. I also had him add the leftover sugar snap peas. I heated that up on the stove and added about two tablespoons parsley.
When we took the lid off the couscous, my husband fluffed it and we put some on each plate. (We have some leftover).
I drizzled some extra virgin olive oil on each pile, added the carrot/ham mix (and I know this is not halal), sprinkled with more raj el hanout, and served.
I keep harissa in the freezer, a few spoonfuls in fold-over sandwich bags all rolled up inside a freezer bag. I took one out and thawed it out in warm water like when you get sauces in processed frozen dishes.
This hit the spot.
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